‘Ulu Yudane Hamburger Buns
May 20, 2025
ʻUlu Yudane Hamburger Buns
Yields: 6 buns (125g each)
These soft ʻulu hamburger buns use the Yudane method of scalding a portion of the ʻulu flour with boiling water to pregelatinize the starches. This creates a tender bread that will also extend the buns’ shelf life. These flavorful and durable buns are perfect to hold your favorite ʻulu or kalo burgers.
Ingredients
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80g ʻUlu flour
115g Boiling Water
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280g Bread Flour (12-14% protein)
40g ʻUlu flour
- 10g salt
- 7g Instant Dry Yeast
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185g Milk *(See notes for plant-based substitutes)
- 20g Local honey (can sub fine sugar)
- 60g Butter softened *(See notes for plant based substitutes)
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1 egg + 1 TBS water *(See notes for substitutes)
- Sesame seeds or Everything Bagel Seasoning (optional)
Total Flour: Bread Flour 70%, ʻUlu Flour 30% (20% pregelatinized in Yudane). A kitchen scale is recommended for accuracy.
Directions
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Measure the ʻulu flour for the yudane in a bowl. Pour 115g boiling water over the flour and mix with a spoon or spatula until incorporated.
You may need to use your hands to work the soft dough to fully incorporate, ensuring there are no dry bits of flour.
Cover the bowl to prevent drying (an air-tight container or plastic wrap) and allow it to completely cool at room temperature (about 3 hours).
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Mix dry ingredients together in a separate bowl.
Put wet ingredients, yudane and dry ingredients in a mixer fitted with a paddle attachment. Mix on low speed until all ingredients are fully incorporated (approximately 2 mins). Let dough rest 10 minutes.
Add pats of softened butter to dough and mix on low speed with paddle attachment for another 3 min until the butter begins to become incorporated. Switch to the dough hook attachment and knead dough for 10-12 minutes until the dough is smooth. (a full windowpane might not be achieved with the amount of ʻulu flour, but the dough should have some extensibility and be able to be stretched without breaking apart easily when done mixing).
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Remove dough from the mixer, form into a smooth round ball and place in a bowl covered with a towel in a warm place (75-80f) for first proof.
Once dough has doubled (1-1.5hrs), punch down and removed from bowl to a clean, lightly floured surface.
Using a kitchen scale, divide into 6 equal 125g pieces.
To shape: Flatten each piece and fold into itself to form into a ball. Turn over and cup hand to move in a circular motion against the table. This is a softer dough and a bench knife can be used to assist in moving in a circular motion to tighten the ball. Ensure the bottom is sealed well.
Place each bun on parchment or slipmat lined a baking sheet approximately 3” apart and slightly flatten the top with hand. Cover baking sheet with towel or plastic wrap and keep in warm area.
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Allow buns to puff up until about double their size (about 1.5hrs).
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With about 20-30 mins left in final proofing, preheat oven to 375f.
When oven is preheated and buns are fully proofed, brush tops of buns with egg wash (see ingredients for plant-based substitutions) and top with sesame seeds or Everything Bagel seasoning.
Bake for 20-22 mins until the tops are golden in color.
Remove buns from baking sheet and allow to fully cool on wire rack before slicing.
